Green Chile Egg and Potato Breakfast Crunch
Crispy potatoes, roasted green chiles, eggs, and cotija make a bold 30-minute skillet breakfast with plenty of crunch.
Prep: 12 · Cook: 18 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (92 reviews)
INSPIRED BY
A bold diner-style breakfast that turns crisp potatoes, roasted green chiles, and eggs into a one-pan plate with a crunchy pepita finish.
Story
Breakfast should have a little crunch, especially when a skillet can deliver it in under half an hour. These potatoes get browned before the eggs steam on top, so the plate lands somewhere between a breakfast taco and a loaded hash. The green chiles bring a smoky kick, and the cotija keeps every bite salty and bright.
By Theo
Ingredients
- 1 pound baby Yukon Gold potatoes, cut into 1/4-inch coins
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1 cup chopped roasted green chiles
- 4 large eggs
- 1/4 cup water
- 1/3 cup crumbled cotija cheese
- 1/4 cup roasted pepitas
- 2 scallions, sliced
- 1 lime, cut into wedges
Instructions
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the potato coins, cumin, and 1/2 teaspoon salt, then cook for 8 minutes, turning occasionally, until browned.
- Add 1/4 cup water, cover, and cook for 4 minutes until the potatoes are tender. Uncover and let any remaining water evaporate.
- Fold in the green chiles and cook for 2 minutes until hot and lightly charred at the edges.
- Make four wells in the potato mixture. Crack an egg into each well, pour the water around the eggs, and cover the skillet.
- Steam for 3 to 4 minutes, until the whites are set and the yolks still jiggle. Remove the lid and season the eggs with a pinch of salt.
- Top with cotija, pepitas, and scallions. Serve with lime wedges and let everyone break into a yolk at the table.
Chef Tips
- The water-steam finish sets the whites without overcooking the yolks.
- Use canned roasted green chiles when fresh poblanos are not handy.
- For extra diner swagger, add sliced avocado or a spoonful of salsa before serving.
- Keep the potato coins in a single layer as much as possible so they brown instead of steam.
Cook's Notes
- Cut the potatoes evenly for consistent cooking.
- Keep the lid on only until the egg whites set.
- Add lime just before eating for the best contrast.